Roasted Radish Salad
This roasted radish salad with pearl onions, toasted pine nuts, feta, parsley, and a Dijon vinaigrette is the perfect spring salad!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 lb radishes
- 1/2 lb pearl onions
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 oz feta cheese (crumbled)
- 1/4 cup pine nuts (lightly toasted)
- 1/4 cup roughly chopped fresh parsley
- 3 tbsp Dijon vinaigrette
Instructions
- 1
Place the onions in a bowl and cover them with boiling water. Let them sit for 5 minutes, then drain. Slice off the tops and peel.
- 2
Preheat the oven to 425°F (220°C). Trim the tops and tails from the radishes, then slice into halves or quarters and place in a large baking dish. Add the pearl onions, olive oil, salt, and pepper, and toss to evenly coat. Roast for 30 to 35 minutes. stirring a few times throughout.
- 3
While the radishes are roasting, add the pine nuts to a small skillet over medium-low heat and lightly toast. Set aside.
- 4
Let the radishes and onions cool for a few minutes in the baking dish. Add the pine nuts, parsley and Dijon vinaigrette. Toss to combine.
- 5
Add the salad into a large serving bowl, then top with feta cheese. Serve warm or at room temperature.